CAJUN CHICKEN ALFREDO

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CAJUN CHICKEN ALFREDO

Yield 4

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

Ingredients

• 2lbs chicken breast
• 1 tbsp oil
• 1/2 tsp dried parsley
• 1/2 tsp oregano
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 cayenne pepper
• salt to taste
• deglaze with 1 tbsp lemon juice
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 pint heavy cream (16 fl oz)
• 2 tbsp pasta water
• 2-4 oz Parmesan cheese
• 16oz cooked pasta (fettuccini)

Instructions

1. Start by lightly oiling your chicken breasts so the seasonings stick. Generously coat with dried parsley, oregano, chili powder, garlic powder, paprika, and just a touch of cayenne for heat. Add salt to taste.
2. Get a pan hot with a drizzle of oil, then lay down the seasoned chicken. Let it sear until a golden crust forms, then flip. Once both sides are caramelized but the center is still undercooked, transfer the chicken to a sheet tray and finish in the oven.
3. Meanwhile, lower the pan’s heat and deglaze with a squeeze of lemon juice. Add in some butter and sauté minced garlic until fragrant. Stir in a spoonful of tomato paste or spicy Calabrian chilies, then cook that down. Pour in heavy cream, scraping up the bits from the pan, and bring it to a gentle bubble. Add a splash of pasta water, then drop the heat and add in your Parmesan.
4. Toss in your al dente pasta, making sure every noodle gets coated in that sauce. Thinly slice the rested chicken, lay it over the pasta, and finish with one last sprinkle of Parmesan. Enjoy!

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